Fettuccine with Asparagus and Peas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Vicki Kamstra of Spokane, Washington writes, I found this years ago, it has truly been a crowd pleaser. I often use whole wheat pasta instead; it's a great substitution! Ingredients:
8 ounces uncooked fettuccine |
2 medium leeks (white portion only), sliced |
1 tablespoon olive oil |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 garlic cloves, minced |
1 cup frozen peas, thawed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup part-skim ricotta cheese |
1/4 cup plus 6 teaspoons grated parmesan cheese, divided |
2 tablespoons lemon juice |
1 tablespoon grated lemon peel |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.
2. Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and peel. Add to the skillet; heat through.
3. Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
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